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Sify Home > Food > Vegrecipes > Regional cuisine > Tamilnadu > Spring onion paruppu adai (dhal adai)
Spring onion paruppu adai (dhal adai)
By : Pavithra Elangovan
Category : Breakfast, Tamilnadu
Servings : 5
Time Taken : 15-30 mins
Rating :
  1. Wash dhal and rice separately and soak it in water for 2 hrs.
  2. Grind them with all other ingredients except spring onion.
  3. Grind them not too coarsely and not too fine.
  4. To this add the chopped spring onion.
  5. Batter can be used immediately for making adai or even tastes great next day too.
  6. In a hot skillet pour one ladle full of batter and spread like a pancake or thick crepes.
  7. Put tsp of oil and turn to other side. It should be done until you get crisp on the edges.
  8. Serve with tsp of ghee or butter on top with spicy onion chutney,garlic chutney,Tomato chutney or coconut chutney.

Note: For variation you can either add mint, coriander, Shredded vegetables, Grated Bottle guard, Drumstick leaves instead of spring onion. Since its tough to get Drumstick leaves I often use spring onion.

Recipe and image: Dishes from My Kitchen

1/2 cup raw rice (pacharisi)
1/2 cup boiled rice (Idli rice)
1/2 cup toor dhal
1/4 cup channa dhal(Bengal gram dhal)
1/4 cup moong dhal
1 spoon urad dhal
1 bunch spring onions chopped
2 tbsp coconut
5 Red chilli
2 tbsp cummin
few curry leaves
1 tbsp asafoetida
1 tbsp pepper
salt as required
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